1/4 c extra virgin olive oil, plus more for finishing
1/3 c de-shelled non-salted pistachios, chopped
1 tsp kosher salt (or 1/4 tsp if using salted pistachios)
4 medium cloves garlic, minced
2 c plain Greek-style full fat yogurt
parsley for garnish
Instructions
Grate the carrots through the large hole on a box
grater. Heat the olive oil in a medium skillet until
shimmering hot. Grab a little carrot shreddings and
drop it in the oil. If it sizzles, it’s ready, and
add the remaining carrots. If not, wait a bit and
repeat until the carrots sizzle.
Cook the carrots on medium high heat, stirring
frequently, for about 4 to 5 minutes or until they
start to soften. Add the pistachios and salt, then
reduce the heat to medium. Cook for an additional 3
to 4 minutes, stirring constantly, until the carrots
start to brown a bit. Add the garlic and cook for
another minute or until you can start to smell the
fragrant garlic. Remove from heat.
Put the yogurt in a medium size bowl and then add the
cooked carrot mixture. Stir together and adjust the
seasoning by adding more salt to taste. Drizzle olive
oil over the top of the dip, then garnish with a
sprinkling of parsley. Serve with toasted pita wedges.
Originally Submitted
2/22/2022
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